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Crock Pot Burritos

January 06, 2015

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I found this recipe for Crock Pot Burritos on Pinterest a few weeks back and it's been on my mind to cook it ever since. If you would like to see the original recipe, check it out on Plain Chicken. I have adapted it to use ingredients that are readily available here in the UK. It was delicious!

First of all the chili powder you get here in the UK, is completely unadulterated and way way stronger than the stuff you find in North America. The first time I used it, what I cooked it with was totally inedible. The chili powder over here will blow your head off. I always bring back packages of North American Tex Mex chili powder when I come back from Canada, but for those of you in the UK who don't have that choice, I have tried to approximate a suitable replacement.

This was the perfect meal to have after church on Sunday. The meat was perfectly cooked and shreddable and the sauce was gorgeous. I just shredded the meat and put it on the flour tortillas along with a tiny bit of sauce and some cheese . . . rolled it up, placed them in a baking dish and then spooned the remaining sauce over top along with more cheese.

Plain Chicken just pops hers under a grill. I wanted to bake mine so that the flour tortillas would absorb some of that delicious sauce. It worked a charm.

The end result was absolutely fabulous. I will be making these again. This is seriously scrumptious and so simple to make. Perfect. I highly recommend.

This
is a recipe I adapted from one I found on Plain Chicken. It's really
good. Adapted to use ingredients I can find over here in the UK.

2 pounds of stewing beef, cut into cubes

120g of tomato passata (1/2 cup, tomato sauce)

1 TBS dry Tomato soup mix

(Original recipe called for Knorr's Caldo de Tomate, which we don't have here in the UK)

3
TBS chili powder (The chili powder over here is unadulterated and VERY
strong, so this is how I mixed it to get an approximation of North
American equivelents:
Mix together 1/2 tsp ground chili
powder, 1 tsp ground cumin, 1 tsp ground oregano, 1/2 tsp ground black
pepper, 1 1/2 tsp salt, 1/2 tsp of garlic powder, 1/2 tsp onion powder,
pinch of ground cloves)

3 TBS plain flour

450ml of chicken stock (2 cups)

Flour tortillas

Grated cheese (I used a four cheese mix of cheddar, jack, Mozzarella and Emmenthal)

Mix
the dry soup mix and spices together in a saucepan. Whisk in the
tomato passata and chicken stock. Bring to the boil over medium heat,
whisking constantly. Simmer for five minutes. It should be thickened
and smooth. Taste and adjust seasoning as required. You may want more
chili powder here in the UK, depending on how HOT you like your chili.

Place
your stewing beef in a slow cooker. Pour the sauce over top. Cover
and cook on low for 8 hours. At the end of that time. Strain out the
sauce to a measuring cup. If you think it is too thin, you can boil it
in a saucepan to thicken it up a bit. Shred the beef with two forks.
Lay out the tortillas one at a time. Spoon a couple of heaped dessert
spoons of beef and a teaspoon of sauce in the centre. Sprinkle some
cheese on top, then roll up the tortilla to encase the filling.

Place
into a buttered casserole dish that is large enough to lay all of your
burritos in, in one layer. Repeat to use it all up. Pour the
remaining sauce over top and sprinkle with cheese. Bake in a
180*C/350*F/ gas mark 4 oven for about 15 minutes to heat through and
melt the cheese. Serve hot.

Hi Marie, Going to be making these sometime very soon, just wanted to ask, do you add the flour with the dry soup mix and spices, or do you add it when you have strained the juices from the slow cooker

Hi again Marie, on a separate note from above could you please tell me where or if I could pick up monetary jack cheese here in the uk. I googled it and asda showed they had it but it was only in thin packet slices, any help would be welcome.

Hi Faye, you whisk the flour in with the soup mix and spices before adding any liquid to the mixture. I use a cheese mix that I buy in Morrisons, which costs £2 for 250g or you can get two packs for £3. It is the four cheese mix and is an orange package and contains Mozzarella, Edam, Mature Cheddar and Monterey Jack Cheese already grated. It's quite good. I use it a lot. I hope this is helpful to you!

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About Me

Marie Rayner

Canadian ex pat deliciously living and cooking in the UK. I cook and eat every day. I like to take pictures of it and then share it with you!

How I got Here

Welcome to my English Kitchen. I moved over here to England from Canada in the year 2000. Before I arrived, I was told that the cooking and food over here was awful, except for the Roast Beef and the Fish and Chips. I had no idea of what to expect, but it didn't sound good.
I landed at Heathrow with a bulging suitcase full of kitchen tools, handwritten recipes and a 4 litre can of Maple Syrup, totally prepared to be greeted with the worst.
I am happy to say that over the past 17 years I have discovered that most of what I had heard was totally and completelywrong!
Here in the UK we have some of the best poultry, meats, fishes, ingredients and produce in the world, and some of the most innovative chefs. I have learned so much about cooking in the past fifteen years, and I've enjoyed trying and experiencing many new things, thankfully most of them wonderfully delicious!
I love English food . . . both the traditional, and the wonderful blend that is modern British Cuisine . . . a delicious mixture of a variety of tastes and cultures.
I hope you'll come along with me as I explore all the wonderful tastes, sights and textures that England has to offer even the most discerning of palates.

Contact Me

If you have any questions or want to work with me, feel free to e-mail me at mariealicejoan@aol.com

Colour me Chuffed

Thank You

TWEET

Did You Know???

Make Your Own Self Raising Flour:You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.

Make Your Own Baking Powder:You can make your own baking powder by combining 1 tablespoon of bicarbonate of soda with 2 tablespoons of cream of tartar. It's ideal for coeliac sufferers who can't find the gluten-free variety of this raising agent, but measure it out carefully because too much or too little can upset a recipe's balance.

Make Your Own Mixed Spice:You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.

Make Your Own Cajun Seasoning: Mix together 2 1/2 TBS of salt, 1 TBS dried oregano leaves (Rub to a powder using your fingertips), 1 TBS sweet paprika, 1 TBS cayenne pepper, and 1 TBS ground black pepper. Store in an airtight container out of the light for up to six months.Make Your Own Pumpkin Pie Spice: Mix together 1 TBS ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground allspice, 1/2 tsp freshly grated nutmeg and a pinch of ground mace or ground cardamom. Store in an airtight container out of the light for up to 6 months.